Heat the oil in a pan over medium-high heat. Add the onion & sauté, then add ginger & garlic paste, sauté.
Add the potato, green bell pepper & precooked green peas. Mix.
Add salt, garam masala, chilli powder &lemon juice. Mix well
and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
Remove the pan from the heat and let cool down completely.
Unfold the pastry sheet on the work surface.
Cut the puff pastry sheet into a rectangle & Spoon the potato mixture down the centre of the pastry, leaving 1 inch at the top and the bottom. Cut slits 1 inch apart down the sides of the pastry. Fold the top 1 inch of pastry down over the mixture.
Criss-cross the strips & seal.
Brush the pastry with the butter.
Bake at 200°C for 15-18 mins or until the pastry is golden brown.